Butternut Squash Soup

Allison
Oct 3, 2023
2 min read

Enjoy this comforting fall dish loaded with flavor & nutrients!

Is anyone else as excited for fall as I am?! After nearly 4 months of triple digit heat in Texas, I can't wait to dive into this sweater weather coziness just on the horizon. But one thing I'm especially grateful for....soup season!

Soups have a special place in my heart (and meal rotation). They're generally pretty easy to make, they are so comforting, and they're a great way to pack LOTS of vegetables into a meal. This can be particularly helpful when we all need a little immune system boost to fight off incoming crud.

This Butternut Squash Soup is a really great source of vitamin A, C, magnesium, and potassium. The complex carbohydrates provide you with energy, and the fiber can support more stable blood sugar levels.

This recipes is crazy simple to make and there are very few actual measurements. It's a great opportunity to practice measuring with your heart!

Here’s how to make it:

Ingredients:

1 small to medium butternut squash
1 red onion
3 large carrots, peeled
1-2 cups of cherry tomatoes
1 bulb of garlic
2/3 cup chicken bone broth or vegetable broth
1/3 cup coconut milk
olive oil
Italian seasoning
salt & pepper

Instructions:

Preheat oven to 375. Line a 9x13 baking dish with parchment paper.
Cut the ends of the squash off, then cut in half lengthwise. Remove the seeds, then place in the baking dish with the flesh side up.
Cut your onion in half, remove skin, and place the whole thing in one of the wells of the squash. Place your cherry tomatoes in the other well.
Cut the end of the garlic bulb off so that most of the garlic cloves are exposed. Place entire bulb in dish. Cut your carrots in half and place next to garlic.
Drizzle the olive oil generously over all of the vegetables. Season with salt, pepper, and Italian seasoning.
Bake for about an hour, or until the squash can easily be scooped out of the skin. If you need to remove the other veggies to avoid them from burning, go ahead. But it's helpful if the squash is super soft.
Add squash, tomatoes, onion, carrots, and garlic (you should just be able to squeeze the cloves out by this point) to a blender. Blend until well incorporated.
When the puree is mostly smooth, add the broth. Blend about a minute longer and add coconut milk. Blend for another 30 seconds or so.
Serve with additional greens and a drizzle of coconut milk if you'd like. This should make 2-3 hearty servings.